We are a Chef, a Cheesemaker and a Cheesemonger with a passion for fine foods. THCheese is dedicated to making quality small batch edibles. Three friends with a common goal of elevating the edible culture who believe in the concepts of sustainable farming and responsible dining. We will never stop making meals, innovating recipes, and pursuing a high standard for our patients and our community. Our cannabis farms are just as important as our dairy farms and we are excited to see where our craft cannabis culture can take us.
We make low dose high end edibles
so that you can consume an entire serving of our product and enjoy a mild, mellow, controllable experience. We love cannabis and we focus on the food. Quality is important both in our medicine and our ingredients.
THCheese is currently available for investment opportunities and partnerships - We are a business focused on well-being, both personal health and agricultural health along with the health of our local community. Taking part in the chance to shape the emerging cannabis farm to table niche is exciting and we are interested in partnering with those like minded organizations or individuals to help THCheese make this vision a reality.
Behind Juliana's goofy and joyful demeanor lies the soul of a true gourmand. Having the opportunity to study at Hervè Mons, getting a top 10 place in the ever-growing Cheesemonger Invitational, and having an amazing palette has really let her grow as a woman and as our head cheesemaker. We at THCheese are lucky enough to not only work with such an amazing talent, but an amazing friend.
There are few moments that anyone can catch our head chef not cooking. Whether it was his trip to NYC to learn from the some of the most notable restaurants in the country or at home making something new to challenge himself. He is our outspoken, lovable, and witty R&D champ who takes our passing food fancies and makes sure they become reality. There is nothing this man can't medicate.
Head of Operations
Matt knows things. He admits to being lucky enough to have his dream job of sourcing food like caviar, Jamon Iberico, cheese, chocolate, and charcuterie. He judges food quality constantly and has had a chance to intern for some amazing food programs, learn from the farmers and producers themselves, and work in the industry for almost a decade. He's the silver tongue of the group and will tell you the story of any product from California to Cordoba.